Prawn Tortelloni with Parsley & Garlic Butter

/ serving

Prawn Tortelloni with Parsley & Garlic Butter

Prawns and seafood have been a part of Italian culture since Ancient Rome. Aquaculture, or seafood farming, was very sophisticated back then, even by today’s standards. Aquaculture is still very prevalent in modern day Italy, with Sicily leading the country in seafood production. Prawns are native to the Mediterranean Sea, making them accessible for fishermen in Sicily.

Our handmade tortelloni are generously filled with pieces of prawn and crayfish that have been cooked with robiola and ricotta cheeses, as well as white wine. Since the flavours in the filling are delicate, we pair our tortelloni with a beautiful garlic & parsley butter, creating a light, creamy sauce that serves to enhance the seaside flavours of this show-stopping filled pasta dish.

 @hangryhuman

Prawn Tortelloni:

Pasta (56%): Durum Wheat Flour, Egg, (28%), Salt, Charcoal (1%) (Colorant: Vegetable carbon: E153) Filling (44%) Prawns (Crustaceans) (29%), Crayfish (Crustaceans) (29%), Ricotta Cheese (Milk), Robiola Cheese (Milk), Butter (Milk), Olive Oil, White Wine (Sulphites), Parsley, Garlic, Chilli, Black Pepper. 

Garlic & Parsley Butter: Butter (Milk), Garlic, Parsley, Salt, Black Pepper

Samphire: Samphire

Recipe Card

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  1. Bring a large saucepan of salted water to the boil.
  2. Cook the tortelloni in the boiling water for 3-4 minutes until ‘al dente’ (test a corner of one of the tortelloni first before removing from water).
  3. Whilst the tortelloni cook, put the butter in a pan, cover with a lid and heat until steaming. Once steaming, turn off the heat.
  4. Finally, lift the tortelloni out of the water and transfer to the butter. Toss gently to coat. Buon appetito.

Prawn Tortelloni: 200g, 320kCal (per portion)

Garlic & Parsley Butter: 25g, 150kCal (per portion)

Story

Prawns and seafood have been a part of Italian culture since Ancient Rome. Aquaculture, or seafood farming, was very sophisticated back then, even by today’s standards. Aquaculture is still very prevalent in modern day Italy, with Sicily leading the country in seafood production. Prawns are native to the Mediterranean Sea, making them accessible for fishermen in Sicily.

Our handmade tortelloni are generously filled with pieces of prawn and crayfish that have been cooked with robiola and ricotta cheeses, as well as white wine. Since the flavours in the filling are delicate, we pair our tortelloni with a beautiful garlic & parsley butter, creating a light, creamy sauce that serves to enhance the seaside flavours of this show-stopping filled pasta dish.

 @hangryhuman

Ingredients

Prawn Tortelloni:

Pasta (56%): Durum Wheat Flour, Egg, (28%), Salt, Charcoal (1%) (Colorant: Vegetable carbon: E153) Filling (44%) Prawns (Crustaceans) (29%), Crayfish (Crustaceans) (29%), Ricotta Cheese (Milk), Robiola Cheese (Milk), Butter (Milk), Olive Oil, White Wine (Sulphites), Parsley, Garlic, Chilli, Black Pepper. 

Garlic & Parsley Butter: Butter (Milk), Garlic, Parsley, Salt, Black Pepper

Samphire: Samphire

Recipe Card

Find recipe card here

Method

  1. Bring a large saucepan of salted water to the boil.
  2. Cook the tortelloni in the boiling water for 3-4 minutes until ‘al dente’ (test a corner of one of the tortelloni first before removing from water).
  3. Whilst the tortelloni cook, put the butter in a pan, cover with a lid and heat until steaming. Once steaming, turn off the heat.
  4. Finally, lift the tortelloni out of the water and transfer to the butter. Toss gently to coat. Buon appetito.

Nutrition

Prawn Tortelloni: 200g, 320kCal (per portion)

Garlic & Parsley Butter: 25g, 150kCal (per portion)

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